In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 pound of sliced beef sirloin and cook for about 4–5 minutes, stirring occasionally until browned and caramelized. Remove the beef from the pot and set it aside.

Without cleaning the pot, add another tablespoon of olive oil along with 1 chopped onion, 1 diced green bell pepper, and 3 minced garlic cloves. Sauté for about 5–7 minutes until the vegetables are tender and fragrant.

Return the browned beef to the pot and pour in 4 cups of beef broth. Bring to a simmer over medium-high heat, then reduce to low and let it simmer gently for 15 minutes.

Stir in 1 cup of heavy cream and 1½ cups of shredded provolone cheese. Cook over low heat, stirring frequently until the cheese melts, about 5 minutes.

Season your soup with salt and freshly ground black pepper to taste. Serve immediately with crusty bread for dipping.